Ingredients
600gm coarsely ground lean beef
400gm coarsely ground lean pork
200gm pancetta diced or chopped
100gm chopped onion
100gm carrot diced
100gm celery diced
1kg tomato peeled (canned)
300ml dry white wine
500ml fresh milk
3 pc bay leaves
Black pepper and salt to taste
Preparation
- Place the pancetta in a thick base large stainless steal saucepot (cm30x20) stir and cook over low flame until the fat is melted, add the onion and keep stirring until the onion is translucent
- Add the carrot and celery and the bay leaves and keep cooking until the vegetables start to soften and get some colour,
- Raise the flame to very high and add the ground meats, previously mixed and seasoned with salt and black pepper and mixed well, by hand ( wearing gloves!)
- Keep cooking and stirring with a wooden spoon until the meat is well done
- Pour in the white wine and keep cooking until the wine has evaporated
- Process briefly the peeled tomatoes in the food mill and add to the pot and continue cooking slowly over a low flame for at least 2 hours, if it becomes too dry add some beef stock
- Add some milk and some chicken stock, stir and leave to slow boiling at low flame
- Keep going with the milk and the stock for 60 minutes at low flame
- Season to taste and leave to rest
Tagliatelle: 1 kg pasta flour 8 whole fresh eggs Procedure: * Mix the flour and the eggs by hand or in the planetary mixing machine * Cover and leave the dough to rest in a cool place for 2 hours * Roll out the dough, with a rolling pin if you have the know-how, or use the pasta machine, cut the tagliatelle with a knife or by using a proper cutter * Arrange in a traditional nest shape and leave to dry
